Baked beans are always something to get excited about. Sweet, saucy beans served on white toast slathered with margarine: so delicious, but hardly the most nutritious start to the day. This recipe has a few veggies snuck in for a slightly healthier version!
Proper Baked Beans [Vegan]
- 2 × 14 oz tins cannellini or borlotti beans (or a combination), drained well, reserving 3 tablespoons of the canning liquid (aquafaba; see tips)
- 1 roasted red pepper, chopped (optional)
- 14 fl oz store-bought tomato passata (puréed tomatoes)
- 2 teaspoons smoked paprika
- a large pinch of cayenne pepper (optional)
- 2 teaspoons Dijon mustard
- 1–2 tablespoons maple syrup, to taste
- toasted gluten-free bread, to serve
- chopped parsley, to garnish
- Place the drained beans in a saucepan with the roasted capsicum, passata, spices, mustard and 1 tablespoon of the maple syrup. Stir until well combined, then bring to a simmer over medium heat.
- Cook for 10 minutes to allow the flavors to infuse, adding the reserved aquafaba for a thinner consistency, if desired.
- Season well with sea salt and freshly ground black pepper, adding more maple syrup for extra sweetness if desired.
- Serve hot, with toasted crusty bread, garnished with chopped parsley.
Start with a lesser amount of maple syrup to begin with and add to taste; tinned baked beans are quite sweet. The paprika and cayenne pepper add a lovely smokiness, so bacon lovers will hardly miss their bacon.